Vol. 6, Issue 6 (2018)
Development and storage study of instant potato custard
Author(s): Deeksha Semwal, Ghan Shyam Abrol, Chandra Prakash and Inderpal Mutneja
Abstract: Potato are considered a functionally food with significant health-promoting properties, even as by product i.e. potato starch and grid could be utilized for the product development. The study therefore was conducted to develop instant products from potato starch and grid. The freshly harvested potatoes were taken and washed under running water. and after cleanly peeled using mechanical potato peeler. After washing the potatoes are dipped as per standard method in solution of 0.5% ascorbic acid and 2% salt to prevent them from browning. Potatoes are then converted into chips and blanching was done for 2 minutes. After blanching the potatoes are grinding in mechanical mixer and made into slurry. The slurry was then treated with different solution. The slurry was sieved with muslin clothes. The residue was washed and dried in the mechanical dehydrator. The excellent quality dried product which could further be utilized for the preparation of instant potato custard mix. It was also found that prepared instant potato custard mix could be successfully stored at ambient and refrigerated temperature for the period of 6 months without significant changes in physicochemical quality profile.
Pages: 2190-2193 | 328 Views 77 Downloads
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How to cite this article:
Deeksha Semwal, Ghan Shyam Abrol, Chandra Prakash, Inderpal Mutneja. Development and storage study of instant potato custard. Int J Chem Stud 2018;6(6):2190-2193.
